Chocolate Chip Banana Muffins

I love when my boys have sleepovers because it gives me an excuse to make copious amounts of baked goods. Everyone raves about these muffins - moist from the bananas and perfectly sweet from the semi-sweet chocolate chips. Oh, and I always have bananas in my freezer so I'm ready when the sleepovers happen - they're rarely planned. The next time you have an over-ripe banana (with a blackened peel), don't throw it out. Peel it and place it in a freezer bag in the freezer. Once you have four, you're ready to bake!

Chocolate Chip Banana Muffins
Note: If you want to make regular-sized muffins, simply spoon the batter into a regular muffin pan and increase the cooking time by a few minutes.

Cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large, over-ripe bananas
2 large eggs
1 tablespoon vegetable oil
1 1/2 teaspoons vanilla extract
Semi-sweet chocolate chips

Preheat the oven to 350 degrees. Coat 4 mini muffin pans with cooking spray.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well with a fork to combine. Set aside.
In a food processor or large bowl, process or mash the bananas until finely mashed. Add the eggs, oil and vanilla and process or mash until blended. Add the flour mixture and process or mix together until just blended (do not over process).
Spoon the mixture in the prepared muffin pans until each cup is 2/3 full. Sprinkle the tops with chocolate chips.
Bake for 10-12 minutes, until a wooden pick comes out with little bits of muffin clinging to it.
Cool for a few minutes before serving.

Makes about 40 mini muffins